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21. 发明授权

US10501703B2 Process for enzymatic degumming 有权
公开(公告)号：US10501703B2
公开(公告)日：2019-12-10
申请号：US15961702
申请日：2018-04-24
申请人： Bunge Oils, Inc.
发明人： David Forryan Walsh , Analia Bueno , Remco Muntendam , Steve Gregory , Robbertus Antonius Damveld , Michael Elliot Jung , Kathryn McCann
IPC分类号： C11B3/00 , C11B3/06 , C11B3/04
CPC分类号： C11B3/003 , C11B3/001 , C11B3/04 , C11B3/06
摘要： The present invention relates to a process for degumming a vegetable oil, comprising

a. contacting an oil-water mixture comprising a crude vegetable oil comprising phospholipids with an enzyme having a phospholipase activity, wherein the oil-water mixture comprises an aqueous solution having a molal ionic strength of between 0.001 and 0.5 mol/kg;
b. separating an oil-water mixture into an oil composition and an aqueous composition; and,
c. washing the oil composition with an acid,
wherein a degummed vegetable is produced.

22. 发明申请

WO2018094192A1 FLOC SHORTENING SYSTEMS, METHODS OF MAKING, AND METHODS OF USE 审中-公开
公开(公告)号：WO2018094192A1
公开(公告)日：2018-05-24
申请号：PCT/US2017/062260
申请日：2017-11-17
申请人： BUNGE OILS, INC.
发明人： HIGGINS, Neil, Wallace
IPC分类号： A21D13/80 , A23D9/00 , A21D13/08
CPC分类号： A23D9/013 , A23D9/007 , A23L33/26 , A23V2002/00 , C08L91/00 , C08L91/005 , C08K5/053 , C08L3/02
摘要： The present invention relates to a shortening system that has reduced levels of saturated or trans fats. The shortening systems include an oil, a polyol, and finely divided particles that form a flocculent structure when combined. The present invention also includes methods of making and using the shortening systems, including applications in various food products.

23. 发明申请

WO2009088980A2 GENERATION OF TRIACYLGLYCEROLS FROM GUMS 审中-公开
标题翻译：来自GUMS的三氯乙烯的生成
公开(公告)号：WO2009088980A2
公开(公告)日：2009-07-16
申请号：PCT/US2009/000031
申请日：2009-01-06
申请人： BUNGE OILS, INC. , DAYTON, Christopher, L.G.
发明人： DAYTON, Christopher, L.G.
IPC分类号： C11B13/00 , C11C1/04 , C11C1/08
CPC分类号： C11B13/00 , C11C1/045 , C11C3/08 , C12Y301/01004 , C12Y301/01032 , C12Y301/04003 , C12Y301/04011 , Y02W30/74
摘要： A method is disclosed for the generation of triacylglycerols from gums that have been separated from an oil product. The gums are treated with an enzyme having PLC activity, which results in the formation of diacylglycerols and phosphates, and treated with an enzyme having PLA activity, which results in the formation of lyso -phospholipids and free fatty acids. The diacylglycerols and the free fatty acids from these two separate reactions then combine in the presence of the enzymes to generate new triacylglycerol molecules.
摘要翻译：公开了用于从已经从油产品中分离出来的树胶产生三酰基甘油的方法。用具有PLC活性的酶处理牙龈，形成二酰基甘油和磷酸酯，并用具有PLA活性的酶处理，这导致磷脂和游离脂肪酸的形成。来自这两个单独反应的二酰基甘油和游离脂肪酸然后在酶的存在下结合以产生新的三酰基甘油分子。

24. 发明申请

WO2008022255A3 STABILIZED VEGETABLE OILS AND METHODS OF MAKING SAME 审中-公开
公开(公告)号：WO2008022255A3
公开(公告)日：2008-02-21
申请号：PCT/US2007/076093
申请日：2007-08-16
申请人： BUNGE OILS, INC. , HIGGINS, Neil, Wallace , STULTS, Jerry, F.
发明人： HIGGINS, Neil, Wallace , STULTS, Jerry, F.
IPC分类号： C08F261/10 , C08F20/10 , C07D305/12 , C07C53/00
摘要： A method for modifying ethylenic unsaturation in a triglyceride. One or more unsaturated fatty acyl moieties present in the triglyceride are substituted with a lactone or ketone moiety via a electron donor mediated reaction. The resulting reaction products are useful, for example, as formulations for lubricants, hydraulic fluids, dielectric fluids, and intermediates for polymer synthesis.

25. 发明申请

WO2007067884A1 PHYTOSTEROL CONTAINING DEEP-FRIED FOODS AND METHODS WITH HEALTH PROMOTING CHARACTERISTICS 审中-公开
标题翻译：含有深层食物的植物甾醇和具有健康促进特性的方法
公开(公告)号：WO2007067884A1
公开(公告)日：2007-06-14
申请号：PCT/US2006/061579
申请日：2006-12-04
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L. , EARTLY, Joshua, W.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L. , EARTLY, Joshua, W.
IPC分类号： A23D9/007 , A23L1/29 , A23L1/30
CPC分类号： A23D9/007 , A23L33/11
摘要： Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product.
摘要翻译：油炸油与植物甾醇结合起来有利于油炸食品和增强健康特征的方法。该油炸组合物的植物甾醇酯含量高达约50重量％，至少约50重量％的植物甾醇转移到食品中。

26. 发明申请

WO2010024924A3 HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM 审中-公开
公开(公告)号：WO2010024924A3
公开(公告)日：2010-03-04
申请号：PCT/US2009/004904
申请日：2009-08-28
申请人： BUNGE OILS, INC. , DAYTON, Christopher, L., G. , BARTON, Nelson , BUENO, Analia , CUENCA, Joslin, G. , HITCHMAN, Tim , KLINE, Katie, A. , LYON, Jonathan , MILLER, Mark, L. , WALL, Mark, A.
发明人： DAYTON, Christopher, L., G. , BARTON, Nelson , BUENO, Analia , CUENCA, Joslin, G. , HITCHMAN, Tim , KLINE, Katie, A. , LYON, Jonathan , MILLER, Mark, L. , WALL, Mark, A.
IPC分类号： C12N9/20 , C12N15/10 , C12P7/64
摘要： Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

27. 发明申请

WO2009005720A1 MICROENCAPSULATED OIL PRODUCT AND METHOD OF MAKING SAME 审中-公开
标题翻译：微型油产品及其制备方法
公开(公告)号：WO2009005720A1
公开(公告)日：2009-01-08
申请号：PCT/US2008/008020
申请日：2008-06-26
申请人： BUNGE OILS, INC. , NAKHASI, Dilip, K. , DANIELS, Roger, L. , CORBIN, Danielle, N. , GREEN, Richard, C.
发明人： NAKHASI, Dilip, K. , DANIELS, Roger, L. , CORBIN, Danielle, N. , GREEN, Richard, C.
IPC分类号： A23L1/00 , A23L1/22 , A23L1/164
CPC分类号： A23L1/1643 , A21D2/165 , A21D2/263 , A21D2/266 , A23L2/52 , A23L7/126 , A23L29/212 , A23L29/225 , A23L29/25 , A23L29/256 , A23L33/115 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/5488 , A23V2250/5028 , A23V2250/54252 , A23V2250/5118
摘要： A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.
摘要翻译：微胶囊化产品包含核心，包含蛋白质并且基本上不含碳水化合物的第一壳，以及包含碳水化合物并且基本上不含蛋白质的第二壳。双壳结构提供了强大的壳体，使微胶囊适合用于食品。核心可以是脂质，特别是具有营养益处的结构化脂质，使得营养益处可以传递给消费者。本发明的微胶囊可用于制造食品，饮料产品和用于制造这种食品和饮料产品的混合物。

28. 发明申请

WO2008137871A1 HIGH STEARIC HIGH OLEIC SOY OIL BLENDS 审中-公开
标题翻译：高硬度高油脂大豆油
公开(公告)号：WO2008137871A1
公开(公告)日：2008-11-13
申请号：PCT/US2008/062699
申请日：2008-05-05
申请人： BUNGE OILS, INC. , KINCS, Frank R. , NARINE, Suresh , TERAN, Pamela
发明人： KINCS, Frank R. , NARINE, Suresh , TERAN, Pamela
IPC分类号： A23D7/00 , A23D9/00 , A21D13/00 , A23G3/34
CPC分类号： A23D9/00 , A21D2/165 , A23L29/10
摘要： A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A shortened product employing the complete shortening composition is also described. Several non-limiting examples of the shortened product are a baked good, such as a short bread cookie, biscuit, pie crust, or puff pastry shell, or icing, such as cake icing or pastry icing.
摘要翻译：公开了包含高硬脂酸，高油酸大豆油，轻度，部分或全部氢化的原料油和乳化剂的组合物。组合物可以用作例如完全缩短组合物。还描述了采用完全缩短组合物的缩短产品。缩短产品的几个非限制性实例是烘烤好的，例如短面包曲奇饼，饼干，馅饼皮或酥皮糕点，或结冰，如蛋糕结冰或糕点结冰。

29. 发明申请

WO2008101094A1 LOW TRANS FATTY ACID SHORTENING COMPOSITIONS 审中-公开
标题翻译：低转发脂肪酸饱和组合物
公开(公告)号：WO2008101094A1
公开(公告)日：2008-08-21
申请号：PCT/US2008/053985
申请日：2008-02-14
申请人： BUNGE OILS, INC. , KINCS, Frank, R. , CRUZ, Ray, G.
发明人： KINCS, Frank, R. , CRUZ, Ray, G.
IPC分类号： A21D13/00 , A21D13/08 , C11C3/10
CPC分类号： C11C3/10 , A21D2/165 , A21D13/80 , A23D9/00
摘要： Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt.% linolenic fatty acid moieties and from 0 to 2 wt.% trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt.% of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt.%. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.
摘要翻译：描述了具有相对低比例的反式脂肪酸的有趣化或混合的起酥油组合物。缩短组合物通过将低亚麻酸大豆油（包括1至3.5重量％的亚麻酸脂肪酸部分和0至2重量％的反式脂肪酸部分）和高饱和脂肪包含0至2 重量％的反式脂肪酸部分。酯交换或混合的起酥油组合物的反式脂肪酸部分含量为0至2重量％。这些酯交换的或简单的共混物的反式脂肪酸是低的，但在组合物和性能方面与部分氢化的植物油相似。由组合物制成的产品包括烘焙食品，例如短面包饼干，饼干，馅饼结皮或酥皮糕点，或结冰如冰霜结冰。

30. 发明申请

WO2008094847A1 ENZYMATIC DEGUMMING UTILIZING A MIXTURE OF PLA AND PLC PHOSPHOLIPASES 审中-公开
标题翻译：使用PLA和PLC磷酸盐混合物进行酶消化
公开(公告)号：WO2008094847A1
公开(公告)日：2008-08-07
申请号：PCT/US2008/052162
申请日：2008-01-28
申请人： BUNGE OILS, INC. , DAYTON, Christopher, L.g. , ROSSWURM, Erin, Marie , GALHARDO, Flavio, Da Silva
发明人： DAYTON, Christopher, L.g. , ROSSWURM, Erin, Marie , GALHARDO, Flavio, Da Silva
IPC分类号： C11B3/00 , C12N9/16
CPC分类号： C11B3/003
摘要： A method for degumming an oil composition comprises the steps of (a) providing an oil composition containing a quantity of phospholipids, (b) contacting said oil composition simultaneously with one or more phospholipase A enzymes and one or more phospholipase C enzymes, under conditions sufficient for the enzymes to react with the phospholipids to create phospholipid reaction products, and (c) separating the phospholipids reaction products from the oil composition, the remaining oil composition after the separation being a degummed oil composition, whereby during step (b) the reaction of said one or more phospholipase A enzymes proceeds at a faster rate than it would in the absence of said one or more phospholipase C enzymes. In a preferred embodiment the reaction of step (b) continues for a duration of less than about one hour.
摘要翻译：油组合物的脱胶方法包括以下步骤：（a）提供含有一定量磷脂的油组合物，（b）在足够的条件下，将所述油组合物与一种或多种磷脂酶A酶和一种或多种磷脂酶C酶同时接触为了使酶与磷脂反应以产生磷脂反应产物，和（c）将磷脂反应产物与油组合物分离，分离后的剩余油组合物为脱胶油组合物，其中在步骤（b）期间，所述一种或多种磷脂酶A酶以比不存在所述一种或多种磷脂酶C酶更快的速率进行。在优选的实施方案中，步骤（b）的反应持续时间小于约1小时。

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